Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery
| Autor: | Liu, Lan, Bi, Jiahui, Chi, Yujie, Chi, Yuan |
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| Zdroj: | In International Journal of Biological Macromolecules December 2024 283 Part 1 |
| Databáze: | ScienceDirect |
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